Chorizo Corn Chowder Soup
Chorizo Corn Chowder Soup
Directions
- Cook chorizo over medium heat until it releases some of its natural oils. Increase heat to medium high and sauté onions, celery, and bell peppers.
- Add 2 qts. of water, MINOR’S Shrimp Base, corn, potatoes, MINOR’s Roasted Garlic and Red Chile Adobo Flavor Concentrates and bring to a simmer.
- Once potatoes are fork tender, whisk MINOR’S Dry Roux and 1 cup of water into slurry. Add it to the soup. Bring to a boil, and immediately reduce back to a simmer. Add milk once thickened.
Ingredients
- 1 cup green bell pepper , small dice
- 1 1/2 cup celery, small dice
- 1 cup chorizo, small dice
- 1 qt corn, kernels
- 1/2 cup Minor's® Dry Roux
- 1 tbsp Minor’s® Roasted Garlic Flavor Concentrate
- 2 cup milk, whole
- 1 1/2 cup onion(s), small dice
- 2 lb potato(es), medium dice
- 1 cup Red Bell Pepper, small dice
- 1 tbsp Minor's® Red Chile Adobo Flavor Concentrate
- 3 tbsp Minor's® Shrimp Base
- 1 cup water
- 2 qt water
